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Tuesday, 21 June 2011

Lentil Lasagne

I am not a big fan of meat substitutes such as veggie-'mince.' As a meat eater, I just don't think you can replicate meat, nor do I think you should!

This lentil lasagne, in my opinion, is BETTER than a meaty version! The textures are perfect, there is lots of lovely fresh veg, and the flavours are so vibrant that it makes for a brilliant sharing dish in the centre of the table. At just £1 a portion its a brilliant way to impress family and friends!

Give it a go and let me know what you think of this veggie alternative to an Italian classic!

Lentil Lasagne

Ingredients:

1 Onion2 Cloves of Garlic1 Carrot1 Tin of LentilsHalf a Courgette3 or 4 MushroomsHalf a pepper1 Tin of TomatoesTablespoon of Tomato PureeHandful of SpinachHalf a bottl of red wine (optional!)Handful of basil (optional)Salt and pepper to season

White Sauce (Jar or home-made, your choice!)

Lasagna Sheets

Grated cheddar to top (optional)

Method:

First of all preheat your oven to gas mark 6 and find a large rectangle dish in which to make your lasagne.

Chop your large white onion finely, and fry in a pan with some garlic. When the onion begins to soften add the lentils and half a bottle of red wine (if you're using it).

The lentils and onions will absorb all of the flavours of the garlic and wine.

Grate your carrot into the pan and allow to take on the flavours of the dish so far before adding the tomato puree and tinned tomatoes.

Next add the rest of the vegetables (except the spinach) and allow to simmer for at least 10 mins! Add the spinach (and basil if you have any) and allow to simmer as you prepare the dish.

First you need to make a layer of the tomato based sauce on the bottom of the dish. Then cover with a layer of lasagna sheets.

Repeat this red sauce/lasagne/white sauce/lasagne pattern until you have filled your dish!

When you have topped the last layer of white sauce with lasagna sheets, cover in greated cheese! This will make sure you lasagne has a lovely crispy yet gooey cheesey top! Heavenly!!! (Though you can omit this step if you want it healthy-ish)

The dish will take 25mins in the pre-heated oven, and it will then be ready to serve!

I like to serve the dish with a green salad, and maybe some garlic bread.

This recipe is enough to serve 4 large portions (so we skipped on the side dishes this once!)

About Me

I’m an aspiring lawyer who considers it a crime not to cook and eat great food.
Since graduating from The University of Nottingham, and starting the LPC at BPP Law School in Holborn, London I am cooking up a storm back in my parents’ kitchen in between sampling the best food in and around London.